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This tangy, chilled fruit soup is the perfect way to start a springtime brunch.

Source: Better Homes and Gardens


Credit: Mike Dieter

Recipe Summary

5 mins
45 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Using a small melon baller, scoop the cantaloupe and the honeydew into balls or use a knife to cut melons into cubes. You should have about 4 cups cantaloupe pieces and 2 cups honeydew pieces. Set melon pieces aside.

  • In a small saucepan combine pineapple juice, sugar, and ginger. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, over medium heat for 5 to 7 minutes or until the mixture is the consistency of a thin syrup. Remove from heat; cool. Transfer syrup to a storage container. Add 2 cups of the cantaloupe pieces and all of the honeydew pieces. Cover and chill overnight.

  • Meanwhile, in a large bowl stir together sour cream and yogurt; set aside. In a blender or food processor, blend or process strawberries until smooth; add to sour cream mixture. Cover and blend or process remaining 2 cups cantaloupe pieces until smooth. Add pureed melon and the milk to strawberry mixture; stir to combine. Cover and chill overnight.

  • To serve, drain melon pieces, reserving syrup. Stir reserved syrup into the chilled soup. Ladle soup into bowls; top with melon pieces. If desired, garnish with mint leaves.

Nutrition Facts

198 calories; fat 7g; cholesterol 21mg; saturated fat 4g; carbohydrates 30g; mono fat 2g; insoluble fiber 2g; sugars 27g; protein 5g; vitamin a 1797.8IU; vitamin c 0.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 44.4mcg; vitamin b12 0.5mcg; sodium 78mg; potassium 530mg; calcium 161.5mg; iron 0.5mg.